This Thai spring rolls recipe is just what you need for party appetizers at any time of year. They have a crispy exterior and are filled with shredded carrot and cabbage, bean sprouts, and corn. Their golden colour and full flavour will have everyone grabbing them off the platter in no time.
Deep fry a few spring rolls at a time, you don't want to crowd the pan. Flip them a couple of times, until the spring rolls are golden brown. Transfer to a plate lined with paper towel to drain excess oil.
Serve spring rolls with Thai sweet chili sauce.